Consider this carrot ginger soup your cure in a bowl during cold and flu season. Packed with immune-boosting ingredients like carrots (rich in vitamin A and beta carotene); fennel, a natural expectorant; lemon, full of vitamin C; and soothing ginger, the soup is a warming winter treat. Shrimp adds lean protein, another key ingredient for warding off seasonal illness. From WWOZ’s cookbook That Sounds Good!, this recipe from musician John Boutte comes together quickly and gets its subtly Caribbean flavor from coconut milk.
Recipe by John Boutte
Yield: About 8 servings
- 2 pounds carrots
- 1 thumb-size piece of ginger root
- About 7 oz. of coconut milk
- 2 -2.5 pounds shrimp, peeled and deveined
- Lemon zest to taste
- Salt to taste
- Black sesame seeds or freshly cracked pepper for garnish
In a saucepan, boil the carrots and ginger in water for about 20 minutes. Drain, reserving the water, then puree the carrots and ginger. Combine with the reserved cooking water and coconut milk in a saucepan. Bring to a boil. Add the shrimp and fennel. Cook for about 6 minutes, or until the shrimp are cooked through. Turn off the heat, and add the lemon zest and salt. To serve, garnish with sesame seeds or black pepper.